Bacon Egg Cheese Egg Rolls (Print Format)
Crispy rolls packed with bacon, fluffy egg, and melted cheese for a bold breakfast bite.
# Ingredients:
→ Frying
01 -
2 quarts oil
→ Filling
02 -
5 slices bacon, cooked and crumbled
03 -
5 eggs
04 -
2 tablespoons milk
05 -
Salt and pepper, to taste
06 -
1/2 cup Cheddar cheese, shredded
07 -
5 egg roll wrappers
08 -
Diced sautéd red and green bell peppers, optional
→ Dipping Sauce
09 -
Buffalo ranch or your preferred dipping sauce
# Steps:
01 -
Heat oil in a deep fryer or heavy skillet to 350°F.
02 -
In a bowl, whisk together the eggs, milk, salt, and pepper.
03 -
Scramble eggs in a nonstick pan over medium heat until just set. Leave them slightly soft since they will cook further during frying. Set aside to cool slightly.
04 -
Prepare and cook any additional ingredients desired, such as diced sautéd red and green bell peppers.
05 -
Lay an egg roll wrapper in a diamond shape, with one of the corners pointing toward you. Spoon some scrambled eggs into the center, then add crumbled bacon, shredded Cheddar cheese, and any additional ingredients. Wet all four edges of the wrapper using your fingers to help it seal after rolling.
06 -
Fold the bottom corner (pointing toward you) up over the filling. Fold the left and right corners inward, then roll the egg roll tightly. Repeat for the remaining egg rolls.
07 -
Fry the egg rolls in batches for 3 minutes or until golden brown.
08 -
Drain the egg rolls on paper towels and serve with buffalo ranch or your preferred dipping sauce.
# Tips:
01 -
Ensure the egg rolls are sealed tightly to prevent them from opening during frying.
02 -
Fry in small batches to avoid overcrowding the fryer.